Beef Brisket Braised Rice

Cut the celery and pepper into mince, and shred the ginger.

Soak the rice for one hour in advance.

Slice the beef and put it in a bowl

Add onions and ginger.

Pour in salt, soy sauce and cooking wine.

Let the beef soak in all the seasonings and marinate for about half an hour.

Make the sauce. Pour soy sauce, chicken essence, and water into a small bowl.

Heat the oil in a wok, pour in the sauce, and stir-fry until cooked.

After frying, pour into a small bowl and set aside.

Apply a layer of oil around the casserole dish. Put the soaked rice into the casserole, add a little less water, and add about 0.3cm more water than the rice.

Cover the casserole and bring to a boil over high heat.

After boiling, turn to low heat. Drizzle a little oil around the edges of the pan to prevent the rice from burning.

Spread the marinated beef on top of the rice. Cover and simmer over medium heat.

After simmering for 6 minutes, I opened the lid and found that the beef was 70% cooked

Use chopsticks to push the beef to one side.

While the beef is simmering, use another pot to blanch the lettuce

Place lettuce on top of rice. Crack an egg in the middle and sprinkle with chopped green onion.

Cover and simmer for another 6 minutes. Turn off the heat after 6 minutes, do not open the lid immediately, and continue to simmer for 10 minutes.

Pour over the sauce. You can enjoy it

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